Plum Sauce for All the Meats

My mother-in-law came to visit with a ton of fresh plums. I didn’t know what to do with them. Except for eat them, of course, but I knew they would rot before we got a chance to enjoy them.  So, I made the perfect accompaniment to any end-of-summer grill out. A sweet, tangy, savory sauce perfect for any grilled meat or potato (or Paleo potato-like substitute.)  DSC_0187

We ate buffalo burgers with plum sauce and a “side” salad of spinach, blueberries, blue cheese, and pistachios. (I made a similar salad last week with fresh figs. Also spectacular.) I think this sauce would also go really well with pork chops, chicken thighs, or duck.

DSC_0190

 

Chinese Five Spice Plum Sauce

Makes about 3 cups

  • 5 ish pounds plums, pitted (don’t bother removing the skins)
  • 2 tsp Chinese Five Spice
  • ½ lemon (including zest)
  • 1 tbl molasses (optional)

In a large soup pot, stew the plums over medium heat, until mushy, about 20 minutes. Strain the plums through a foodmill, and return to the pot. Adding the remaining ingredients.  Simmer for about 20 minutes, or until thickened. Refrigerate and store in an airtight container, if you don’t slather it all over yourself first.

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About Joanna S.

I eat Paleo. My husband eats flexitarian. We cook. A lot.
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